Noodles are one of the most universal comfort foods in the world—thin strands of dough stir-fried, soupy, or saucy. In India, especially in market areas and near schools/colleges, “Chinese noodles” or “chowmein” have become a classic street snack: quick, spicy, and full of veggies, often cooked on a big tawa or wok with that smoky street-style aroma.
History & Origin
Noodles are believed to have originated in China thousands of years ago, made from wheat or millet dough and cut or pulled into long strands. Over time, traders, travellers and migration carried noodles across Asia—to Japan (ramen, udon), Korea, Southeast Asia and beyond.
In India, noodles became popular much later, mainly through Chinese communities in cities like Kolkata and through restaurants and roadside stalls. As Indians experimented, the taste slowly changed into what we now call Indo-Chinese—more chilli, more garlic, capsicum, cabbage and a tangy, spicy flavour.
Today, “Hakka noodles / chowmein” is standard in canteens, carts and cafés. Every city has its own favourite spot, and many people associate the taste with school memories, college hangouts and late-evening street food.
What You’ll Taste
- Springy noodles tossed on high flame
- Crunchy vegetables like cabbage, carrot, capsicum, onion
- Strong garlic, chilli and soy sauce notes
- Optional extras: egg or chicken, vinegar, chilli sauce, schezwan sauce